Have Some Cupcakes and Celebrate With Us!
Genius is one year old today! Why don't you try Lucinda's gluten-free cupcake recipe and celebrate with us? It’s been one year since Genius bread first hit the shelves of stores nationwide. It’s been a fantastic first year and we would like to say a massive thank you to all of our Genius fans who have helped make this a year we won’t forget. To celebrate, we are having gluten-free cupcakes in the Genius office; here’s the recipe so you can make some too:
Gluten Free Cupcakes
Gluten Free Cupcakes
Ingredients
For the cupcakes:
These cakes can also be made dairy-free by using dairy-free margarine in place of butter – and provided three eggs are used per 110g/4oz flour, gluten-free sponge is wonderfully moist, light and rises beautifully. The recipe includes a wonderful chocolate butter cream to add that perfect finishing touch!
These cakes can also be made dairy-free by using dairy-free margarine in place of butter – and provided three eggs are used per 110g/4oz flour, gluten-free sponge is wonderfully moist, light and rises beautifully. The recipe includes a wonderful chocolate butter cream to add that perfect finishing touch!
- 110g/4oz rice flour
- 55g/2oz ground almonds
- 55g/2oz corn flour
- Four teaspoons of baking powder
- 225g/8oz butter
- 225g/8oz caster sugar
- Six eggs
Ingredients
Ingredients
For the cupcakes:
For the chocolate butter cream icing:
For the cupcakes:
- 110g/4oz rice flour
- 55g/2oz ground almonds
- 55g/2oz corn flour
- Four teaspoons of baking powder
- 225g/8oz butter
- 225g/8oz caster sugar
- Six eggs
- 110g/4oz rice flour
- 55g/2oz ground almonds
- 55g/2oz corn flour
- Four teaspoons of baking powder
- 225g/8oz butter
- 225g/8oz caster sugar
- Six eggs
- 170g/6 oz softened butter or dairy-free hard baking margarine
- 85g/ 3 oz cocoa powder
- 170g/ 6 oz icing sugar
- 1 tablespoon water
For this recipe you will also need cupcake cake cases (makes 12 – 16 cupcakes) and a baking tray.
For the chocolate butter cream icing:
For the chocolate butter cream icing:
- Preheat the oven to 180’C/350’F/gas mark 4
- Sieve the flours and baking powder together into a mixing bowl
- Add the butter, sugar and eggs to the bowl and whisk the ingredients together until thoroughly mixed
- Divide the cake mixture between the cupcakes cases on the baking tray. Place the baking tray on the middle shelf of the preheated oven for 10 – 15 minutes or until firm and springy in the centre
- Place the cakes out onto a wire rack, and leave to cool
- For the chocolate butter cream icing, beat the softened butter/dairy-free baking margarine in a mixing bowl until creamy then sift the cocoa powder and icing sugar onto it. Add the water and beat the ingredients until they are well mixed and the icing is smooth.
- Once the cupcakes have cooled, spread a small amount of the butter cream icing on top to decorate.
- Tuck in and enjoy!
- 170g/6 oz softened butter or dairy-free hard baking margarine
- 85g/ 3 oz cocoa powder
- 170g/ 6 oz icing sugar
- 1 tablespoon water
- 170g/6 oz softened butter or dairy-free hard baking margarine
- 85g/ 3 oz cocoa powder
- 170g/ 6 oz icing sugar
- 1 tablespoon water
For this recipe you will also need cupcake cake cases (makes 12 – 16 cupcakes) and a baking tray.
For this recipe you will also need cupcake cake cases (makes 12 – 16 cupcakes) and a baking tray.
Method
Method
- Preheat the oven to 180’C/350’F/gas mark 4
- Sieve the flours and baking powder together into a mixing bowl
- Add the butter, sugar and eggs to the bowl and whisk the ingredients together until thoroughly mixed
- Divide the cake mixture between the cupcakes cases on the baking tray. Place the baking tray on the middle shelf of the preheated oven for 10 – 15 minutes or until firm and springy in the centre
- Place the cakes out onto a wire rack, and leave to cool
- For the chocolate butter cream icing, beat the softened butter/dairy-free baking margarine in a mixing bowl until creamy then sift the cocoa powder and icing sugar onto it. Add the water and beat the ingredients until they are well mixed and the icing is smooth.
- Once the cupcakes have cooled, spread a small amount of the butter cream icing on top to decorate.
- Tuck in and enjoy!
- Preheat the oven to 180’C/350’F/gas mark 4
- Sieve the flours and baking powder together into a mixing bowl
- Add the butter, sugar and eggs to the bowl and whisk the ingredients together until thoroughly mixed
- Divide the cake mixture between the cupcakes cases on the baking tray. Place the baking tray on the middle shelf of the preheated oven for 10 – 15 minutes or until firm and springy in the centre
- Place the cakes out onto a wire rack, and leave to cool
- For the chocolate butter cream icing, beat the softened butter/dairy-free baking margarine in a mixing bowl until creamy then sift the cocoa powder and icing sugar onto it. Add the water and beat the ingredients until they are well mixed and the icing is smooth.
- Once the cupcakes have cooled, spread a small amount of the butter cream icing on top to decorate.
- Tuck in and enjoy!
Comments
Posted by Abbi - Saturday, 01 May 2010 17:26:57
Happy Birthday!
So glad I found one of your loaves in Checkers in Guernsey. Sadly it was the last one and they didn't have them when I next checked. They'll be hearing from me if they don't get some more in soon!
So glad I've discovered your amazing bread.
Posted by Ann - Wednesday, 05 May 2010 14:06:29
Keep up the good work I have told as many people as possible about how wonderful this is. I even have sandwiches again after 30yrs of abstaining.
Posted by Christine - Wednesday, 05 May 2010 16:28:59
Sorry that you haven't got on to the prescribable products list. Why not remove some of the biscuits or cakes from it and let us have decent bread instead after all bread is a necessity-cakes & biscuits are a luxury!
Posted by carol - Wednesday, 05 May 2010 18:57:02
your bread is amazing Ihave told so many people about it Happy Birthday
Posted by lynda mason - Wednesday, 05 May 2010 19:00:12
had a sandwich in starbucks made with ur fantastic bread. sandwich was really lovely how great it is to go out and be able at last to get a sandwich to eat like everyone else does hope more places do it like costas, greggs the bakers!!!! would be lovely. ur bread is just the best.thank u.
Posted by Chris Spacey - Monday, 17 May 2010 21:27:09
What criteria do you have to fulfill to get onto the prescribable item list? Why don't we get a petition up?
Posted by Jacqueline Hart - Tuesday, 18 May 2010 17:06:22
I'm not a cook.I must have baked about 50 loaves to try and get the perfect bread for my son who has allergy's.Luckily for him you came up with the perfect bread .He does'nt have to worry about opening his lunch box at school any more and at last he can have a sandwich. Thankyou.
Posted by chris bloxham - Monday, 31 May 2010 14:01:53
Happy b'day genius,i am so glad you started making this lovely bread, i have told so many coeliacs about it & they too can't believe its g/f, i get my bread on prescription just ask your doc to handwrite it & take it to your chemist, i have been getting it since jan of this yr, don't be put off IT IS AVAILABLE ON SCIPT good luck & thanks again xxx
Posted by frank Austin - Wednesday, 11 August 2010 15:29:58
If you add a teaspoon of rapeseed or similar oil to the cupcake recipe, you will preserve the freshness for three or four days longer than otherwise.